Chicken and Spinach Spaghetti with Bechamel

سامية الأشرافChef

Ingredjenti

• Half a packet of spaghetti
  0.5 packet
• Half a kilogram of chicken steak, sliced
  0.5 kg
• 50 grams of butter
  50 g
• 2 cloves of minced garlic
  2 clove
• 3 cups of chopped and washed spinach
  3 cup
• 1 cup of chicken broth (1 Maggi cube dissolved in 1 cup of hot water)
  1 cup
• 3 cups of milk
  3 cup
• 4 tablespoons of flour
  4 tbsp
• Half a cup of grated mozzarella cheese
  0.5 cup
• Nutmeg, salt, black and white pepper
  0
• 2 tablespoons of cream cheese
  2 tbsp

Passi

1. 1

   Boil the pasta and set it aside.

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2. 2

   In a pot over heat, melt the butter with a tablespoon of corn oil.

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3. 3

   Add the minced garlic, and once we smell its aroma, add the chicken pieces with a sprinkle of black and white pepper.

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4. 4

   Stir the chicken until it is cooked.

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5. 5

   Sprinkle some salt and add the spinach.

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6. 6

   Stir the spinach until it wilts.

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7. 7

   Add a pinch of nutmeg and black and white pepper.

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8. 8

   Now add the flour and stir it with the chicken and spinach.

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9. 9

   After a few seconds, pour in the milk while stirring to prevent lumps.

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10. 10

    Then add the cream cheese.

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11. 11

    Finally, add the chicken broth.

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12. 12

    Let it boil until it thickens, adjust the salt, and add more of the spices mentioned above to taste.

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13. 13

    Finally, add the spaghetti.

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14. 14

    Stir it until it absorbs the sauce over heat for one minute.

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Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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